Breakfast Cake
There is a fine line between breakfast and dessert. A very fine line.
I’m not sure who decided that a cupcake without frosting (a.k.a. a muffin) is breakfast food, or that anything drenched in syrup is best served in the morning instead of as an evening dessert, but I guess I applaud them. Why not? Might as well start your day with a bit of sweetness.
One of my favorite sweet ways to start the day is this breakfast cake. It is actually a cross between baked oatmeal and cake. If you object to cake for breakfast, focus on the baked oatmeal part. Or consider it a big muffin in a pan if that makes you feel better. But really you should just embrace it: Eat cake for breakfast. Better yet, eat chocolate cake for breakfast.
I created this recipe in an attempt to get my whole family on the same “oat” page. My husband and my oldest don’t care much for oatmeal, but the rest of us are big fans. Often, five of us will start the day with a delicious and nutritious bowl of oatmeal while the two of them have yogurt and granola. I don’t understand why they like their oats crispy and cold when you could have them warm and comforting, but to each their own. Anyway, I tweaked a baked oatmeal recipe, replacing some of the oats with flour to make it a bit more cake-like and a bit less oatmeal-ly. The result is pleasing to all and has become a breakfast staple around here.
My daughter has earned the role of Chief Breakfast Cake Maker. She has the recipe memorized and the process down to a science. She can whip up a pan in the evening in no time flat, and, come morning, we eat cake. For breakfast. You should to.
Notes:
If you are still unsure about cake for breakfast, let’s take a closer look at the ingredients.
Three of the ingredients--oatmeal, pumpkin (yes, vegetable!), and cocoa powder--can all be found on lists of superfoods. That means they are rich in nutrients and other good stuff.
Eggs and high quality butter will give you some good protein and healthy fats to power your day.
Feel free to use whatever flour you’d like. I use whole wheat or a mix of alternate grains but this recipe isn’t picky.
The sweetener (I use an unrefined cane sugar) has less redeeming value, but it does add the sweetness, so we’ll take it.
Breakfast Cake
Ingredients
- 1 1/2 cups flour (whole wheat or alternate grain flour)
- 1 1/2 cups old fashioned oats
- 3/4 cup sucanat or brown sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 eggs
- 1/2 cup milk (could use nut milk or coconut milk)
- 1/2 cup melted butter (or coconut oil)
- 1 can pumpkin puree (or 2 cups shredded zucchini)
- a sprinkle of chocolate chips (optional but recommended!)
Instructions
- Add all dry ingredients to a large mixing bowl or the bowl of a stand mixer.
- Add the wet ingredients to the dry ingredients and mix until well blended.
- Spread the batter in a greased 9x13 baking pan.
- Sprinkle chocolate chips on top, if desired.
- Bake for 30 minutes at 350 degrees.
